By Ian Neubauer

The Hilton Sydney yesterday (Feb 4) hosted a media dinner to showcase its dedicated new events menu designed by Luke Mangan of glass Brasserie.

Featuring dishes like kingfish sashimi, Ras El Hanout lamb loin with eggplant honey and Mangan’s otherworldy Liquorice ice cream, the menu brings the fine dining experience of glass to the hotel’s Grand Ballroom.

The menu also includes selections from Mangan’s own wine label, representing a partnership between artisan winemakers and the chef’s quest to champion Australian produce.

Luke Mangan has created a fine-dining events menu
for the Hilton Sydney’s Grand Ballroom

While busying himself in the kitchen throughout most of the evening, Mangan made brief appearances as the three courses were being served, deconstructing dishes and sharing his inspirations with the 20-odd reporters who attended the feast.

“I don’t like spicy hot food so I don’t make it,” he said, while explaining the intricacies behind his confit trout with shizo dressing. “Is that arrogant? Chefs can be very arrogant.”

The Luke Mangan events menu costs $102 per head for a three-course meal. Wine and beverages are not included.